Holiday Roasted Vegetables
Root veggies are the unsung heroes of winter holidays! They’re at their peak during the winter months, making them fresh, available, and of top-notch quality. Plus, their vibrant colours—from deep oranges to rich purples—are a visual feast for your eyes.
Perfectly Balance Your Plate
Serve with 4 oz (113 g) lean protein and 1⁄2 cup rice.
Ingredients
2 lbs (900 g) assorted root vegetables, such as carrots, parsnips, and red onions
2 tbsp olive oil
1 tbsp Holiday Seasoning
Sea Salt, optional
Black Pepper, optional
Preparation
- Preheat oven to 425° F.
- Cut vegetables into long slices or thin wedges.
- Place vegetables on a Sheet Pan lined with a Sheet Pan Liner. Drizzle with oil and sprinkle with seasoning, tossing to coat. Season with salt and pepper, if desired.
- Roast without stirring for 45 min or until vegetables are golden and fork-tender.
Nutritional Information
Per serving: Calories 130, Fat 5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 21 g (Fibre 5 g, Sugars 7 g), Protein 2 g.
Tips
Save yourself some time and leave the vegetables unpeeled, as many nutrients in vegetables are found in the skin.
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